Name: Tray-baked potatoes with mushrooms, chestnuts and sherry
Total time: 1 h
Yield: Serves 4
Cuisine: British
Ingredients: 1kg waxy potatoes (such as new or Charlotte), cut into bite-sized pieces; 7 large cloves garlic, 4 unpeeled and smashed, 3 peeled and finely sliced; 4 tbsp extra-virgin olive oil, plus extra to serve; 3 sprigs thyme, leaves picked; 500g chestnut or button mushrooms, sliced; 3 tbsp dry or medium sherry; 75g cooked chestnuts, roughly chopped; ½ a small bunch flat-leaf parsley, finely chopped; 100g manchego or parmesan

Tray-baked potatoes with mushrooms, chestnuts and sherry

1kg waxy potatoes (such as new or Charlotte)
cut into bite-sized pieces
7 large cloves garlic
4 unpeeled and smashed, 3 peeled and finely sliced
4 tbsp extra-virgin olive oil
plus extra to serve
3 sprigs thyme
leaves picked
500g chestnut or button mushrooms
sliced
3 tbsp dry or medium sherry
75g cooked chestnuts
roughly chopped
½ a small bunch flat-leaf parsley
finely chopped
100g manchego or parmesan

Method

step 1
Heat the oven to 220C/fan 200C/gas 7. Line a baking tray with baking paper. Spread the potatoes out on the tray along with the 4 smashed garlic cloves, the olive oil and the thyme, and season. Roast for 15-20 minutes or until the potatoes are softened but not yet fully cooked through.
step 2
Add the mushrooms, sliced garlic and sherry to the potatoes, mixing together to distribute evenly, and cook for a further 20-25 minutes or until the mushrooms and potatoes are cooked through and have taken on some colour. Remove from the oven and add the chestnuts and parsley, mixing well. Check the seasoning.
step 3
Use a potato peeler to shave the manchego or parmesan over the mushrooms and potatoes, drizzle with more oil if you like, and serve.